VODKA SYRUP:

Preheat oven to 350^. Spray and flour a 10-inch tube pan. Set aside.
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Cream butter, sugar, egg yolks, lemon rind and vanilla together in a mixer bowl until light and fluffy on medium speed.

2

Combine yogurt and vodka in a small bowl. Sift flour, baking powder and salt into a separate bowl.
Alternately add flour mixture and yogurt mixture to butter mixture, beat well after each addition. Beat for 1 minute more, until mixture is light.

3

Combine almond extract with egg whites; beat in a clean mixer bowl until stiff but not dry. Fold egg whites gently into cake batter along with the chopped almonds , if using.

4

Pour batter into the prepared pan and bake for 30 minutes. Cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely.
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Syrup:
Combine all ingredients for vodka syrup in a saucepan;except coconut. Cook over low heat for 5 minutes. Cool; pour in thin stream over cake. Sprinkle on coconut right away. Let stand 1 hour before serving.